1 box cannelloni 1 small onion ¾ # salt cod (soaked) 1 potato 2 cloves garlic 1 cup milk ½ cup extra virgin olive oil 1 cup fresh (or frozen) shelled fava beans 5 ea tomatoes ¼ cup black Ligurian olives (taggiasche) Thyme to taste Parsley to taste Salt and pepper to taste For the Béchamel sauce: 3 tablespoons butter 4 tablespoon flour 3 cups milk Nutmeg to taste Salt to taste
Clean and thinly slice onion. Heat half the oil in a pot and sauté onion until golden. Add salt cod cut into pieces, a sprig of thyme, one peeled garlic clove and a pinch of chopped parsley.
Cook for a couple of minutes, cover with milk and add peeled, diced potatoes. Season with salt and pepper. Cover and cook for about 15 minutes.
Remove the pot from the heat, drain any excess milk, discard garlic and return to the heat for a couple of minutes.
Blanch fava beans in hot water for 2-3 minutes (until the peel slides off easily), drain, cool under running water and peel.
Heat remaining oil in a pan and sauté the remaining peeled garlic clove. Add peeled, seeded and diced tomatoes and the fava beans. Cook for about 5 minutes.
If the sauce is too thick, add a few tablespoons of water and stir in black olives 30 seconds before removing from the heat.
Prepare a Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly.
Add milk in a stream and bring to a boil, stirring. Season with salt to taste and sprinkle with grated nutmeg. Cook for a few more minutes until the sauce thickens.
With a spoon or a pastry bag, fill cannelloni with cod, then arrange them in an ovenproof baking dish over half the Béchamel sauce. Cover with the remaining béchamel sauce and tomato sauce, fava beans and olives.
Cook in a preheated 425°F oven for at least 20 minutes.